For anyone who has marveled at the richly colored layers in a cafe latte, you're not alone. Researchers, likewise intrigued, have now revealed how this tiered structure develops when espresso is poured into hot milk. Honing techniques for yielding sought-after layers by flowing liquids into each other could reduce costs and complexity in a range of applications.
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Coffee physics: Layering in cafe lattes yields insights for engineering, medicine and environment
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